Chicken and Thai Basil Noodle Bowls

Prep/Marinate time: 2 hours
Cook Time: 15 minutes
Serves: 4

Ingredients

• 1/4 cup Hoisin sauce
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 1 Tbsp white vinegar
• 1 Tbsp soy sauce
• 1/2 tsp hot Asian chili sauce
• 1 clove mined garlic
• 2 boneless skinless chicken breasts sliced thin
• 1 medium onion, chopped
• 2 carrots sliced on the diagnol
• 3 medium button mushrooms, sliced
• 2 cups broccoli florets
• 1/2 red pepper, chopped
• Vegetable or canola oil for stir frying
• 1/2 cup Thai basil
• 5 squares of Rooster brand instant noodles (not ramen)

Directions

1. Mix together the first seven ingredients and add the chicken. Let marinate for an hour or two.
2. Stir fry the vegetables in 1 Tbsp vegetable or canola oil a hot wok until tender crisp and the mushrooms have begun to release their water. Remove to a bowl and sprinkle with the Thai basil.
3. Heat another tbsp of oil and stir fry the chicken, reserving the extra marinade.
4. Meanwhile, boil the instant noodles app 1-2 minutes until tender and drain.
5. When the chicken is cooked through, add the drained noodles, vegetables, and reserved marinade and continue to stir fry, tossing everything together, until everything is incorporate
6. Serve in bowls with chop sticks. Sprinkle each with more Thai basil as garnish.